Almond Flour Biscuits with Fried Eggs and Rosemary Country Gravy

Fresh made almond flour biscuits are topped with fried eggs and a rosemary white country gravy for a hearty and satisfying breakfast.

These Almond Flour Biscuits with Fried Eggs and Rosemary Country Gravy are a savory breakfast delight. The almond flour biscuits offer a unique nutty flavor, pairing beautifully with the rich, creamy rosemary gravy. Topped with protein-packed fried eggs and a sprinkle of fresh parsley for brightness, this hearty dish is perfect for a lazy weekend morning, satisfying and flavorful from the first bite.

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

For the Biscuits

  • 1 tablespoon salted butter
  • Pinch of coarse kosher salt
  • 1 large egg
  • 1/3 cup almond flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon oregano

For the Rosemary Country Gravy

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 sprig of fresh rosemary, leaves finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Eggs

  • 4 eggs
  • Butter for frying
  • Salt and pepper to taste

Garnish

  • 1/4 cup fresh chopped parsley

Instructions

Biscuits

In a bowl, combine almond flour, baking powder, oregano, salt, butter, and egg. Mix until well combined. Divide the mixture into two ramekins and set aside.

Gravy Preparation

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Gradually whisk in the flour, ensuring no lumps form, creating a smooth roux. Slowly add in the milk, whisking continuously to keep the mixture smooth. Add finely chopped rosemary, salt, and pepper. Reduce heat to low and let the gravy simmer, stirring occasionally, until it thickens.

Fried Eggs

In a skillet, melt butter over medium heat. Crack in the eggs and season with salt and pepper. Cover with a lid and cook for about 5 minutes, ensuring the yolks remain soft.

Microwave Biscuits

While the eggs are cooking, microwave each ramekin with the biscuit mixture for 90 seconds. Allow the biscuits to cool for a minute before slicing each in half.

Serve

Place biscuit halves on plates, top each half with a fried egg, and drizzle generously with rosemary country gravy. Garnish with fresh parsley and enjoy!

Using this recipe, mix together the biscuit ingredients in 2 ramekins and set aside until later.

Destem the rosemary and finely dice the leaves.

Heat the butter in a medium sized saucepan over medium heat and begin to stir in the flour.

Stir in the flour until it becomes a paste.

Slowly stir in the milk while stirring quickly with a wooden spoon to form a creamy roux.

Stir in the rosemary and salt and pepper.

Reduce heat to low to simmer. Stir occasionally.

Meanwhile, fry the eggs in a buttered skillet with a lid. Cook over medium with the lid on about 5 minutes until cooked but the yolk still soft.

Microwave each biscuit on full power for 90 seconds.

 Let cool a minute and then remove from ramekin and slice in half.

Cook over medium with the lid on about 5 minutes until cooked but the yolk still soft.

Plate the biscuit halves and top each half with an egg. Pour the gravy over top and garnish with fresh parsley.